for 2 person

Vegetables

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
1	aubergine, cut into cubes
120 g	edamame
80 g	baby spinach

Spaghetti

180 g	spaghetti (soy whole grain)
	salted water, boiling

Sauce

½	avocado, in pieces
1 tbsp	tahini (sesame paste)
2 pinch	Za'atar (spice mix)
½ dl	water
½ tsp	salt

Serving & decorating

½	avocado, diced
a little	tahini (sesame paste)
a little	Za'atar (spice mix)
1 bunch	parsley, finely chopped

How it's done

Vegetables

Heat the oil, sauté the onion and garlic. Add the aubergine and cook for approx. 10 mins. Add the edamame beans and spinach, heat through until the spinach wilts.

Spaghetti

Cook the spaghetti in salted water until al dente, drain the spaghetti and reserve approx. 100 ml of the cooking water.

Sauce

Puree all the ingredients until smooth.

Serving & decorating

Mix the sauce and reserved cooking water in with the vegetables, heat through. Serve the spaghetti on two plates, garnish with the avocado, tahini, zatar and parsley.

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